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Fresh-squeezed: Pomelo mojito

I also tried this drink without the rum and with a bit of fresh-squeezed blood orange juice, which was just as refreshing.

Pomelo is the president of the citrus club. The one I bought weighed a bit more than 2 pounds and was 7 inches in diameter. Its sweet, grapefruity aroma filled my kitchen for the couple of days it sat in my fruit basket, waiting to be used. By the time I peeled away the rind, the edible part was about 6 inches in diameter and could have made 5 mojitos.

6 sections of pomelo, seeded, peeled and chopped

12 mint leaves

4 tablespoons orange juice concentrate

ice

1/2 cup rum

club soda

2 lime wedges, for garnish

Divide the pomelo, mint and orange juice concentrate between two glasses. Use a whisk to break up the pomelo and bruise the mint leaves.

Pomelo skin is thick! Once you get past the lime-yellow skin, there’s lots of cotton candy-pink fluff underneath. When you get down to the sections, I recommend peeling away the tough, bitter membrane that surrounds each piece. It will be easier to crush with a whisk that way, too.

Fill the glasses partway with ice, and divide the rum between the glasses. Top with club soda, and stir. Garnish with lime wedges. Serve immediately.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.